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Bourbon - 6 March 2009 - 7pm GMT

Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 9:13 pm

Do you mean as well as higher strength the Hazmats have better flavours? I like very woody bourbons best, ones that are all leather and tobacco and big oak. Elijah Craig is my favourite up until today, but maybe I'll find another favourite through this tasting.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 9:14 pm

Joshue Brook 8

Joshua Brook
8 yo
rye bread, lemon meringue, gentle Italian spices
rye dough, green orange rinds, bitter cocoa
So short, you really want to say none
-
medium gold
0

8 Years Old
0
45%
Frank-Lin

-
-
2 Wh, 1 Water
-
-
-

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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 9:16 pm

TreacleSponge wrote:Do you mean as well as higher strength the Hazmats have better flavours? I like very woody bourbons best, ones that are all leather and tobacco and big oak. Elijah Craig is my favourite up until today, but maybe I'll find another favourite through this tasting.


S'tan and I did a tasting of about 6 or 7 different Staggs. I found the flavor profile to fit me better-rye less prominent. Also, I wanted to add water to those under 70% but not to any of those over 70%.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 9:24 pm

Oh I see, I didn't think the flavours would vary so very much between each year's release, thanks for that Ganga.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 9:28 pm

Starting with lighter/sweeter ones, I'll kick off with Wild Turkey.

Wild Turkey Rare Breed

Wild Turkey
Rare Breed
Caramel, Araldite (that really strong glue where you mix two tubes together), white chocolate. It takes a little while for that glue smell to fade. Eventually, honey and nuts.
Slight chemical bitterness of that Araldite glue. Caramac bars (what are they.. white chocolate and caramel?), maple syrup, then burnt sugar.
Medium. Milk chocolate. Ginger heat prickles then waves of gentle oak mixed with soft vanilla, becoming less sweet until it's just wood and spice.
WT is a funny one for me. Sometimes I like it and sometimes I find it displays overpowering acetone. Today I'm not so big on it but it had a good finish. Perhaps I should have left it a little longer.The WT head distiller drinks this from the freezer. I've tried that before and when very cold this loses some of that spice and astringency, and gets a bit more oaky. Unfortunately it also makes a much shorter finish and the taste is less pungent but loses its bite, so it's worth letting it warm back up a little to get that spice and burnt flavour.
-
0

0 Years Old
0
51.4%
-

-
Kentucky
-
-
Glencairn
-

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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ryguy » Sat Mar 07, 2009 9:30 pm

Nice notes everyone! I will be adding to this either late on this evening, or tomorrow. I have a few nice ones to taste, so it should be interesting. Thanks for the great notes so far!

Cheers! :thumbsup: :thumbsup:
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 9:34 pm

TS, I'm working on your suggestion. Joshua Brook is currently in the freezer. I'll go get it in about 15 minutes. Meanwhile pouring some IW Harper.

Oh yes, and I see Ryan did a fly by. :o
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 9:39 pm

Next up, Blanton's Gold

Blanton's Gold

Blanton's Gold (Buffalo Trace)
Blanton's Gold
To start, caramels. Then after time, leatherbound old books. A little longer and it smells like when you lift the lid off a box of mixed chocolates. Then the vanilla gets stronger and in comes bread and marmalade.
Caramel and vanilla, and fruity sweetness. Orangey but not powerfully so - like satsumas or mandarins (big ones with seeds in and not a lot of citric oomph)
Gentle spice, a little white pepper, gentle oak eventually. Dries at first, then a burst of sweetness returns.
Very subtle, a gentle bourbon. Thanks to Willie for this.
-
0

0 Years Old
0
51.5%
-

-
Kentucky
-
-
Glencairn
-

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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 9:45 pm

:shock: You guys just make me want to go investigate more and more bourbons. :P Blanton's, looks like another one to go investigate.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 9:48 pm

IW Harper 15

IW Harper
15 yo
Hot August evening on a combine, milk chocolate covered caramels, wood shavings, vanilla
creamy caramel, buttery, touch of mintiness, spritz of lemon pledge
long, rye coming in over the caramel
-
reddish gold
0

15 Years Old
0
40%
IW Harper Distilling

Bourbon
Kentucky
-
-
Glencairn
-

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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 9:50 pm

Ganga wrote::shock: You guys just make me want to go investigate more and more bourbons. :P Blanton's, looks like another one to go investigate.

Haha, yes these live tastings just make me want to buy more bottles. Other people's notes always sound so enticing :)
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 9:51 pm

Added a couple drops of water. Intensifies the palate, brings the rye further forward and more into the palate than the finish.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 9:53 pm

TreacleSponge wrote:
Ganga wrote::shock: You guys just make me want to go investigate more and more bourbons. :P Blanton's, looks like another one to go investigate.

Haha, yes these live tastings just make me want to buy more bottles. Other people's notes always sound so enticing :)


I try to get whiskies for these tastings that I've not had before (as much as possible). It then becomes a fresh experience and I'm not selecting just the best whiskies to share notes on.

I'm hoping my Glenfarclas gets here from TWE in time for the Glenfarclas tasting. It will either be outstanding or way too woody as its 43.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 9:59 pm

Four Roses Small Batch

Four Roses
Four Roses Small Batch
Nail varnish remover and quite floral. Vanilla, soft caramel, then marshmallows. In time it becomes buttery.
Very sweet velvety notes like syrup sponge. Mixed sweets - a little like jellybeans. Then bread and butter followed by cinnamon. Throughout all this there's a lovely layer of wood, which starts as barely-there sawdust and builds up to a charred barrel.
It's an interesting finish - it becomes much woodier, and the mild gingery heat kicks in near the end, then it sweetens up again.
Smoother than the WT Rare Breed. More bite (and so better, I think) than Four Roses Single Barrel. Great finish, just as I thought it had gone there was another surge of sweetness bursting through that dry oak.
-
0

0 Years Old
0
45%
-

-
Kentucky
-
-
Glencairn
-

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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TheTross » Sat Mar 07, 2009 10:04 pm

Ganga wrote:I'm hoping my Glenfarclas gets here from TWE in time for the Glenfarclas tasting. It will either be outstanding or way too woody as its 43.


I've got the 42yo Glenfarclas that was released a few months prior to the one you have. It isn't really woody at all but is very heavy on the sherry. Not sure how the 43 will compare, but if it's anything like the 42 then you're in for a treat - as long as you like 'em sherried :D

Currently on Elijah Craig 18. Notes to follow shortly.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 10:06 pm

I'm back with the "frozen" Joshua Brook. Chilled a glass of the JB for 25 minutes.

At first, there is very little nose. Then a small bit of white chocolate and early harvest grains start to appear. Palate has bitter herbs and raw vegetables, dark chocolate and early spring grass.

Each minute of warming adds layers to the nose. Menthol on the nose and palate now.

And here comes some caramel and chocolated coated marshmallows - fresh from the freezer of course.

Lots of rye starting to come through.

This is a fabulous experiment. You get the chill in the whiskey wihout the impact of dilution from ice.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 10:08 pm

I'll certainly let you know what comes of it. Glenfarclas, Mortlach and Glen Grant really hold up to cask time compared to some of the others.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 10:11 pm

Good afternoon Nick. Glad to see you here!
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 10:13 pm

Buffalo Trace next, thanks for this, Ras.

Buffalo Trace

Buffalo Trace
-
Very definite toffee. Might be the most toffee-ish nose I've got from a whiskey. Eventually after all that toffee a musty smell. Then pecan pie and custard, which is a bad dessert combination but smells really great here. In time menthol creeps in. The mildew fades the longer it stands but there's still something a bit earthy.
Brown sugar, woodsmoke, then it gets quite floral with sweet blossom and fresh mint, heading towards aniseed (almost but not quite).
Dusty brie cheese rind. What? That's really strong at first then it's much less prominent when it's been standing in the glass a while.
What's going on with the mildew? It's not noticeable in the taste until the finish but surely that isn't supposed to be there. Wonder if it's the bottle or glass. I've tried it twice but maybe I should give it another try another day.
-
0

>9yo Years Old
0
45%
-

-
Kentucky
-
-
Glencairn
-

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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 10:14 pm

Hi C57 and TheTross
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 10:20 pm

Just read your notes too :lol: You found that mouldy mildew thing going on in the Buffalo Trace too then. Isn't that strange? Just seems out of place, doesn't it?:
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 10:25 pm

Old Charter 13

Old Charter
Proprietor's Reserve
liquid caramel, crushed mint, bed of hay, powdered cocoa
natural grain bars with some honey and caramel. Minty menthol character almost slips by if you don't pay attention.
Long, lingering rye and caramel
-
Amber gold
0

13 Years Old
0
45%
Old Charter Distillers

-
-
-
-
Glencairn
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TheTross » Sat Mar 07, 2009 10:27 pm

Hi TS!

Perhaps by 'earthy/mossy' I also detected the mould/mildew you found? Have none of the Buffalo Trace left now though so I can't give it another go unfortunately.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 10:34 pm

It is interesting about what you guys are detecting with the mildew/mould/moss. Occassionally, I get a malt in which I think back to the bottom of a silo. The moisture seems to go to the bottom, heat up and ferment and mould the grains. Not a great thing but it has memories for me as I used to clean out silos 25 years ago.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TheTross » Sat Mar 07, 2009 10:43 pm

Elijah Craig 18yo (45%, cask #2284, distilled 24/10/1089)

Nose: Very sweet! Lots of marzipan and sugar, with a lovely earthy edge. Slightly bitter orange and a little desiccated coconut. Dust, wood smoke and wood spice. Becomes nutty over time, which joins the marzipan notes well to form Christmas cake aromas. Vanilla ice-cream with chocolate sauce drizzled over it.

Palate: Very subtle in comparison to the nose and quite watery. Raisins? Slightly oaky, with weak citrus fruit (mainly lemon) and vanilla. Quite hot!

Finish: Short but sweet, with vanilla and hints of lemon sorbet. A lightly earthy and oaky bitterness rounds things off.


I must say that the palate is hugely disappointing in comparison to what the nose promised. A nice, albeit short finish. I think I prefer the 12yo offering from Elijah Craig, it seems to have more going on.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 10:48 pm

Ridgemont Reserve 1792.

Chilled in the freezer.

Initially, notes of frozen marshmallow and straw. Spirity rye on the palate.

A clean bed of straw, some caramel, "clean". Palate displays a mixture of greens - mixed salad greens?, maybe a little forest moss, fresh mint, rye.

As it continues to warm bitter greens, rye and caramel dominate both the nose and palate.

This one was even better to try this experiment with. Thank you for the "clue" Treacle. :thumbsup:
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 10:54 pm

Ooh, your Ridgemont Reserve sounds interesting, Ganga. I'll look out for that.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TheTross » Sat Mar 07, 2009 10:55 pm

They all definitely have a lot in common Nick. But then to me, so too do grain whiskies - at least Scotch grain.

Right. Three down, with probably just one to go (GTS 2007, no less...), but I also have samples of Georgia Moon and Old Overholt. Do they count?
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 10:56 pm

I'm thinking of stocking the 1792 on a regular basis...and I'm not generally a bourbon drinker! I can get it for $30 compared to $70-100 for the GTS. Diminishing returns at that price.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 10:58 pm

They may not be bourbons but they provide a good comparison against bourbons for other Am. whiskies. Last night I did a Dickel (Tennessee) against the bourbons.

Tennessee whiskies are charcoal filtered, a difference from bourbons.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 11:07 pm

Nick, rye has a course (less refined) nose, taste compared to other grains. Think about the difference between cracked pepper and finely ground pepper.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 11:11 pm

Woodford Reserve now - thanks, Willie.

Woodford Reserve Kentucky Derby 133

Woodford Reserve
Woodford Reserve Kentucky Derby 133
Initially quite closed except for tons of vanilla. A little grapefruit lurking in the background. Restrained smell of emulsion paint. It opens up with time, showing plenty of apples and grapes and eventually marzipan.
Amongst the usual bourbon descriptors there is cereal (Shredded Wheat) and fresh fruit (white grapes) and lots of whole almonds. How interesting! It's worth leaving to stand to be able to savour this.
Smooth and warm. Buttered toast and sugared almonds.
I wasn't expecting anything so lovely from a WR, as I went off the Distiller's Select some time ago. This is one to explore, I really enjoyed the taste.
-
0

0 Years Old
0
42.5%
-

-
-
-
-
-
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby Ganga » Sat Mar 07, 2009 11:20 pm

Old Fitzgerald 12

Old Fitzgerald
Very Special 12
almond paste, marzipan, red apples, coconut, vanilla
Caramel, mixed Christmas nuts, fresh mint, mild rye
Long and warming, linger rye on a bed of marzipan
-
Amber bronze
0

12 Years Old
0
45%
Old Fitzgerald

Bourbon
Kentucky
-
-
Glencairn
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 11:22 pm

You're very welcome, C57 :thumbsup:

Sometimes with bourbons I suffer that vanilla-oak-orange-spice bourbon fatigue that you almost hit on, and everything tastes the same. I don't know if it just depends on how my palate is playing on the day - sometimes I get the same with very sherried malts. Time in the glass seems to help with the bourbons tho.
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Re: Bourbon - 6 March 2009 - 7pm GMT

Postby TreacleSponge » Sat Mar 07, 2009 11:23 pm

Ooh snap, I'm just tasting Old Fitz 12 Ganga :)
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